Buttermilk Oven “Fried” Chicken
Print recipe| Yield | 4 servings |
| Meal type | Main Dish |
| Source | The Skinnytaste Cookbook |
| Serving Size 2 drumsticks | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 294 kcal | ||
| Protein | 41g | ||
| Total Carbohydrate | 12g | ||
| Sugars | 2g | ||
| Total Fat | 8.5g | ||
| Saturated Fat | 2.5g | ||
| Fibre | 1g | ||
| Sodium | 709mg | ||
Ingredients
Chicken
- 8 chicken drumsticks, skinned (about 3 1/2 ounces each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1 cup buttermilk
- juice of 1/2 lemon
- cooking spray or oil mister
Coating
- 2/3 cups panko bread crumbs
- 1/2 crushed cornflake crumbs
- 2 tablespoons grated parmesan cheese
- 1 1/2 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 1/2 teaspoon sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
Directions
| For the chicken | |
| 1. | |
| In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight. | |
| 2. | |
| Preheat the oven to 400 F. Place a rack on a baking sheet and lightly spray with oil | |
| 3. | |
| Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil. | |
| 4. | |
| Bake until golden brown and cooked through, 40 to 45 minutes. | |
| For the coating | |
| 5. | |
| In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder and chili powder. | |